Method of reducing lobateo grain



ilnirrnn Starts PATIENT Orricn.

LOUIS GATHMANN, OF CHICAGO, ILLINOIS.

METHOD OF REDUCING LOBATED GRAHN.

SPECIFICATION forming part of Letters Patent No. 299,375, dated May 27,1884. Application filed October 11, 1883. (No specimens.)

To all whom it may concern:

Be it known that I, LOUIS GA'IHMANN, of Chicago, in the county of Cookand State of Illinois, have invented certain new and useful Improvementsin Methods of Reducing Lobated Grain in the Production of CoarseMiddlings or Farina and Flour; and I do hereby declare that thefollowing is a full, clear, and exact description thereof.

This invention relates to a novel process or method in the manufactureof flour, farina, coarse middlings, or flour from wheat or other lobatedgrain; and it consists, essentially, in the operations hereinafterdescribed and claimed;

I first describe the method in the order. of the steps and withreference to the particular operations which Iprefer to adopt in thisinvention, and will subsequently point out certain modifications which Iintendshall be embraced in my appended claim.

The first operation is decortication of the grain by any suitable orwell-known means for the purpose, either chemical or mechanical, itbeing understood that in this operation of decortication a surroundingintegument is left about the starchy body after the operation ofdecortication, as practiced by known means, has been completed. Next thegrain is split through the crease, also by any well-known devices forthe purpose. After the splitting has been performed and the kernelsdivided into parts or halves, the germ and crease impurities are ofcourse exposed. In this condition the grain is subjected to anotheroperation of decortication by any one of the means well known for thepurpose that it will be thought best to employ. In this operation I havefound that the thin film or layer which incloses the starchy body willnot be removed, but that the outer bran substance, which in the previousoperation of decortication was concealed and protected within thecrease, will be removed, leaving the thin layer or inher portion of theoriginal integument now embracing all parts of the half-kernels thatwere previously covered by the bran. Next the half kernels are separatedfrom the bran substance removed by the operations of decortication andfrom the germ and crease impurities and the minor fragments which havebeen detached in said operations of de cortication, leaving clean largefragments or half-kernels inclosed, principally, by the thin interiorlayer or filament of the original integument. These fragments are inthis condition subjected to a grinding operation by any suitable meansknown in the art, but preferably by millstones. The productwill becomposed of two parts, one comprising about nine-tenths of the entiredecortioated grain substance, forming an exceptionally-pure flour andmiddlings, varying in relative proportions according as the stones areset togrind high or low with reference to the particular character ofthe product in this respect desired. The remaining portion of theproduct will consist of the bran filament referred to, together withparts of the starchy substance adhering thereto, and this second part issubjected to purification by the ordinary purifying devices employed inmills for this purpose. The first portion of the product abovementioned, comprising nine-tenths of the entire food substance of theberry, will usually be of such purity as to require no purificationwhatever, but may be reduced to any desired extent, or separated intocoarse and fine 1: roducts-asiarina and flour-for any further separatetreatment or use desired.

As a modification, I would state that the grain may be split before anydecorticating operation is performed thereon, and in this case thedecortication will be wholly effected upon the broken or half kernels.In the last case mentioned it is of course particularly desirable thatthe grain shall be well cleaned, either in its whole or brokencondition, before decortication.

My invention is not restricted to any partieular mode of operating uponthe portion of the berry detached, either in breaking the kernels or indecorticating the half-kernels; but I suggest that, as a little valuableflour substance will be removed in these operations, it will be betterto perform any further reductions thereon, and also to perform theoperation of reducing the fragments of bran for the separation of foodsubstance therefrom, upon rolls.

In previous methods of grain-reduction it has been impossible to producea large percentage of coarse middlings or farina without bran adheringthereto. In the process described it is practicable to obtain apercentage of such coarse niiddlings or farina hitherto enfilm from theproduct of reduction, whereby tirely unknown in thehistory of thereduction a large percentage of pure food substance is of grain.produced, substantially as set forth.

I claim as my inventione I In testimony that I claim the foregoing as 5The method hereinbefore described, which my invention I affix mysignature in presence 15 consists in splitting and dividing lobatedgrain of two Witnesses.

through the crease and decorticating thehalf- LOUIS GATHMANN. kernels,then separating the impurities from itnessesg the half-kernels, thenreducing the half-ker- M. E. DAYTON,

1o nels, and thereafter separating the inner bran- JEssE 00X, J 1-.

